Trim and halve chicken breasts lengthwise into 4 thin cutlets (or cut into strips). Place chicken in a bowl and pour buttermilk over to coat. Let sit 15–30 minutes in the refrigerator (or skip for grilled option).

Breading for crispy chicken (optional)

In a shallow dish, combine flour, cornstarch, paprika, garlic powder, salt, and black pepper. Remove chicken from buttermilk, letting excess drip off, and dredge each piece thoroughly in the flour mixture, pressing to adhere.

Cook chicken — crispy method

In a large skillet, heat vegetable oil over medium-high until shimmering (about 350°F if using thermometer). Fry breaded cutlets 3–4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a paper towel-lined plate to drain.

Cook chicken — grilled method

If grilling, skip breading. Brush chicken lightly with olive oil, season with a pinch of salt and pepper, and grill over medium-high heat 4–6 minutes per side until cooked through and internal temperature reaches 165°F. Let rest 5 minutes, then slice into strips.

Buffalo Sauce

In a small saucepan over low heat, melt the butter. Stir in hot sauce, honey, white vinegar, and garlic powder until smooth and warmed through. Taste and adjust sweetness or heat as desired. Remove from heat.

Place cooked chicken in a large bowl (or a zip‑top bag). Pour warmed buffalo sauce over the chicken and toss to coat evenly. Reserve a few tablespoons of sauce if you like extra drizzle for serving.

Dressing (Blue Cheese Dressing)

In a small bowl, whisk together mayonnaise, sour cream, milk, lemon juice, Worcestershire sauce, salt, and pepper until smooth. Fold in 1/4 cup blue cheese crumbles, leaving some texture. Refrigerate until ready to use.

Salad Assembly

In a large bowl, combine romaine lettuce, halved tomatoes, and sliced cucumber. Toss gently to mix.

Slice or use the buffalo-coated chicken strips and arrange them over the salad. Sprinkle 1/2 cup blue cheese crumbles and croutons across the top.

Drizzle blue cheese dressing over the salad (or serve on the side). Garnish with chopped parsley and extra blue cheese if desired. Serve immediately so the chicken remains crisp.